Fenugreek
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Also known as: Methi, venthayam, uluwa, menthulu.
Description: Fenugreek is cultivated worldwide with India being the largest producer. Rajasthan produces the lion's share of India's production. It has three culinary uses: as an herb (dried or fresh leaves), as a spice (seeds), and as a vegetable (fresh leaves). The distinctive cuboid-shaped, yellow-to-amber colored fenugreek seeds are frequently encountered in the cuisines of the Indian subcontinent. Fenugreek seeds have been found to contain protein, vitamin C, niacin, potassium, and diosgenin (which is a compound that has properties similar to estrogen).
Commonly used in: The seeds are used in the preparation of pickles, vegetable dishes, daals, and spice mixes, such as sambar powder. Fenugreek seeds are used both whole and in powdered form and are often roasted to reduce their bitterness and enhance their flavour.
Health benefit: In India and China it is being used to treat arthritis, asthma, bronchitis, improve digestion, maintain a healthy metabolism, cure skin problems (wounds, rashes and boils), treat sore throat, and cure acid reflux.
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Fenugreek's recipes
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